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Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Serves 4
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Notes

I was inspired to make this curry after a glorious vacation in Thailand, where we ate spicy Thai food for breakfast, lunch, and dinner. Any combination of fish and shellfish will work for this curry, although firm-textured fish that won't disintegrate as it cooks is best. You can leave the skins on to prevent the fish from breaking up.

Ingredients

  • 14 ounces monkfish fillets, cut into bite-size chunks
  • 1¾ cups coconut milk, mixed with 1¾ cups water
  • 1 pound live mussels
  • 2 tablespoons peanut oil
  • 1 tablespoon palm sugar
  • 2½ tablespoons fish sauce
  • 5 ounces sugarsnap peas
  • 3-4 scallions, minced
  • Handful of fresh basil or cilantro leaves for garnish
  • Toasted coconut shavings for garnish (optional)
  • 1½ cups jasmine rice, washed
  • 1 cup coconut milk, mixed with ¾ cup water
  • Juice of 1 lime
  • 2 kaffir lime leaves
  • Pinch of sea salt
  • 3 garlic cloves, roughly chopped
  • 3 large shallots, roughly chopped
  • 6-7 large, mild, red chili peppers, deseeded and chopped
  • 2-inch piece of fresh ginger, chopped
  • Small handful of cilantro stems, chopped
  • 1 lemongrass stalk, minced
  • 2 kaffir lime leaves, minced (or finely grated zest of 2 limes)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 3-4 tablespoons water

Directions

Put the monkfish pieces into a large bowl with a little seasoning and spoon a few tablespoons of coconut milk over them. Cover with plastic wrap and refrigerate until ready to cook. Wash the mussels; discard any that do not close when gently tapped.

To make the lime and coconut rice, put all the ingredients into a medium saucepan. Bring to a boil, then reduce the heat and cover the pan. Simmer until the rice has absorbed most of the liquid, 8-10 minutes. Without removing the lid, remove from the heat and let the rice steam for 5-10 minutes.

While the rice is cooking, put all the ingredients for the curry paste into a food processor and blitz to a smooth paste, stopping the machine once or twice to scrape down the sides. If necessary, add a little more water to get a finely ground paste.

Heat the peanut oil in a deep pan or a wok. Add the curry paste and stir-fry for over low heat just until the paste smells fragrant, 2-3 minutes. Pour in the coconut milk and water mixture, then stir in the palm sugar and fish sauce. Bring to a simmer, stirring to dissolve the sugar.

Tip in the sugarsnap peas, stir, and cook for 2 minutes. Add the mussels and monkfish, cover the pan, and simmer until the mussels have opened and the monkfish is opaque and just cooked through, 2-3 minutes. Scatter the scallions and basil leaves over the top. Serve immediately with the lime and coconut rice, garnished with a sprinkling of toasted coconut shavings.

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Nutritional Information

Nutrients per serving

Nutritional information does not include Toasted coconut shavings for garnish.

850kcal (42%)
1272mg (53%)
80g
3g
44g (68%)
0g
31g (157%)
5g
4g
51mg (17%)
8g
37g
196mg
1570mg
137mcg RAE (5%)
199mg (332%)
136mg (14%)
14mg (81%)